Ginger Garlic Paste Recipe
How to Make Ginger Garlic Paste at Home
Ginger garlic paste is a basic essential item for cooking, especially in Indian cooking. It enhances the flavor of both vegetarian and non-vegetarian foods and it is super easy to make it. So, if you want to take your Indian cooking to the next level, prepare some ginger garlic paste and keep it on hand when you are making Indian food.
Ginger garlic paste is often added just after the onions at the beginning of cooking Indian cuisine. It is very healthy and also a key flavor ingredient in a large number of Indian dishes.
It helps to tenderize the meats, apart from giving the foods a strong aroma. It saves you time and can keep it up to a month in the fridge, and even longer in the freezer.
You can also get this from many of the grocery stores these days. But it always tastes fresh when you make it at home.
Ginger Garlic Paste Ingredients
- 50 gm Ginger, peeled and chopped ginger pieces (1/2 cup chopped ginger)
- 50 gm Garlic, peeled garlic (1/2 cup peeled garlic)
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 tbsp Oil of your choice, add 1 more tbsp oil if needed.
Ginger Garlic Paste Preparation
- Wash the ginger and peel. Slice ginger into small pieces
- If you use regular tap water then make sure to dry ginger by keeping it on a towel or pat dry. The other option is to wash them with boiled, cooled water. The moisture will cause the ginger garlic paste to go bad.
- Clean garlic and keep it aside.
- Make sure there is no moisture content. The moisture will cause the ginger garlic paste to go bad. If you like to wash then use boiled/cooled water.
How to Make Ginger Garlic Paste
- Add ginger and garlic to a dry blender jar. Make sure there is no moisture
- Add 1/2 tsp salt, and 1/4 tsp turmeric powder.
- Crush the ginger and garlic, then scrape off the side with a dry spatula
- Now add just enough oil to blend ginger garlic to a paste. Scrape the sides in between and blend until a smooth paste.
- Transfer ginger garlic paste to a dry airtight container and keep it in the fridge. Make sure to use a dry spoon to take it.
Storing Ginger Garlic Paste
You can refrigerate ginger garlic paste for up to a month. If you want to keep it longer than a month then put it in the freezer. If placing it in the freezer then fill them in an ice tray and cover with a cling wrap. Once it is frozen you can transfer them to a zip lock bag. When you need it you simply take one cube and it is very convenient.
How to Use Ginger Garlic Paste
How you use ginger garlic paste depends on the recipe. Here is an example of the layering process used in typical Indian cooking.
Heat oil in a pan and fry whole spices first. Spices will be aromatic in about 20-30 sec on high heat or up to a minute if it is on medium heat.
After that, you’ll add your onions and fry. You can add some ground spices, such as coriander powder after frying the onions.
Now, add your ginger garlic paste once your onions have begun to roast. Depending on the recipe’s requirements, you can use one to two teaspoons of ginger garlic paste for a four-serving batch. Then, before adding the rest of your ingredients, let this onion/spice/ginger/garlic mixture saute for about 3-4 minutes.
Ginger Garlic Paste
Ingredients
- 50 gm Ginger, peeled and chopped ginger pieces (1/2 cup chopped ginger)
- 50 gm Garlic, peeled garlic (1/2 cup peeled garlic)
- ½ tsp salt
- ¼ tsp turmeric powder
- 1 tbsp Oil of your choice, add 1 more tbsp oil if needed.
Instructions
- Clean and wash ginger. If you use regular tap water then make sure to dry ginger by keeping it on a towel or pat dry. The other option is to wash them with boiled, cooled water. The moisture will cause the ginger garlic paste to go bad.
- Cut ginger into medium pieces.
- Clean garlic and keep it aside. Make sure there is no moisture content. The moisture will cause the ginger garlic paste to go bad. If you like to wash then use boiled/cooled water.
- Add ginger and garlic to a dry blender jar. Make sure there is no moisture
- Add 1/2 tsp salt, 1/4 tsp turmeric powder.
- Crush the ginger and garlic, then scrape off the side with a dry spatula
- Now add just enough oil to blend ginger garlic to a paste. Scrape of the sides in between and blend until smooth paste.
- Transfer ginger garlic paste to a dry airtight container and keep it in the fridge. Make sure to use a dry spoon to take it.
- You can refrigerate ginger garlic paste for up to a month. If you want to keep it longer than a month then put it in the freezer. If placing it in the freezer then fill them in an ice tray and cover with a cling wrap. Once it is frozen you can transfer them to a zip lock bag. When you need it you simply take one cube and it is very convenient.
Video
Notes
How to keep the ginger garlic paste longer?
It should be put in a dry airtight jar in the fridge. Make sure to use a dry spoon whenever you take it. The oil, salt, and turmeric powder serve as a natural preservative and helps to keep it in the fridge for at least one month. If you want to keep it longer than a month then you can keep it in the freezer. You can pour this into an ice tray and then once it is frozen transfer it to a freezer bag. Make sure to cover it with a cling wrap when freezing otherwise the smell may spread.Why does ginger garlic paste turn green?
Sulfur in the garlic that naturally exists interacts with certain enzymes, sometimes making it slightly green or blue. Chemical reactions begin to occur as soon as you start cutting or grating garlic with minerals in the air or with the utensils that it comes in contact with. It is completely safe to eat and the presence of color does not change the taste of the garlic.
What is the Ratio of Ginger And Garlic?
In south Indian cooking, we use more garlic than ginger in many of the recipes. You can take 60% garlic and 40% ginger, for example, 150 gm garlic and 100 gm ginger. Generally, for most recipes, an equal amount is fine. You can also follow the same recipe to make ginger and garlic paste separate.